Photo: Romulo Yanes; Styling: Claire Spollen
Serves 2 (serving size: about 3 ounces steak and about 1 cup rice mixture)
1. Combine cherries and vinegar in a small bowl; let stand 5 minutes.
2. Heat a grill pan over medium-high heat. Sprinkle steak evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, cumin, and paprika. Coat pan with cooking spray. Add steak to pan; grill 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
3. Heat rice according to package directions.
4. Melt butter in a small saucepan over medium heat. Add green onions and carrot; sauté 3 minutes. Add cherry mixture, rice, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and pecans to pan; stir to combine. Serve rice mixture with sliced steak.